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Delicious oatmeal crepes filled with fresh fruits and drizzled with honey.

Oatmeal Crepes

Delicate and comforting oatmeal crepes perfect for cozy breakfasts or brunch, filled with seasonal fruits or nut butter.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crepes
  • 1 cup rolled oats Lends the best texture for a smooth batter.
  • 1 cup milk Use any milk preferred, non-dairy will yield a thinner batter.
  • 1 large egg A flax egg can be used as a substitute.
  • 1 tablespoon maple syrup Optional for sweetening; can be replaced or omitted.
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon butter or oil For cooking the crepes.
Optional Toppings
  • fresh fruit
  • yogurt
  • nuts
  • chocolate chips

Method
 

Preparation
  1. Put the rolled oats, milk, egg, maple syrup, vanilla extract, and salt into your blender. Blend until completely smooth, about 30–60 seconds.
  2. Pour the batter into a bowl and let it rest for 5–10 minutes.
  3. Heat a lightly oiled griddle or crepe pan over medium heat.
Cooking
  1. Pour 1/4 cup of batter onto the center of the hot pan. Tilt the pan or use the back of a spoon to spread the batter thinly.
  2. Cook for 2–3 minutes until the edges lift away slightly and the bottom is light golden brown.
  3. Carefully flip the crepe and cook for another 1–2 minutes until golden on the second side.
  4. Slide cooked crepes onto a serving tray. Repeat with the remaining batter.
Serving
  1. Serve immediately with optional toppings such as fresh fruit, yogurt, nuts, chocolate chips, or extra maple syrup.

Notes

Storage: Cooked crepes can be refrigerated for up to 3 days. For freezing, stack with parchment paper and freeze for up to 2 months.